Roasted veggies and chickpeas over couscous with a maple tahini sauce

Edit: A couple people have asked about this one. Here’s the ingredients:

Roasted vegetables + chickpeas

  • 1 large sweet potato
  • 1 acorn squash
  • 1 head cauliflower
  • 1 can chickpeas, drained
  • Spices of choice (I used a baharat spice blend)
  • Olive oil

I roughly chopped the veggies and mixed with olive oil and spices, then roasted in the oven at 400*F for about 40 minutes.

Maple Tahini Sauce

  • 2-3 heaping tbsp tahini
  • 1 tbsp maple
  • 1 tsp lemon juice
  • Warm water

Mix it all together right before serving. Thin out with warm water until it reaches the consistency you’re looking for. Sauce recipe (and overall meal) inspired by this recipe from the Minimalist Baker.

Couscous Base

  • 3/4th cup Israeli couscous, toasted
  • 1.5c water
  • Drizzle of olive oil
  • Drizzle of lemon

I toasted my couscous in a pan and then threw it into my rice cooker with oil, water, and lemon.

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